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The cassolette is a utensil of cylindrical form, shallow, of very diameter, with a long and slin handle. Although we do not lack earlier examples of small vessels used both for cooking as well as serving, such as snail dishes, or small egg pans or ramekins, the casserolle may rightly be considered an acquisition of the "nouvelle cuisine", eminently suitable for its refined and creative delicacies. The cassolette is indicated in such cooking processes as Sautéring or Stewing, for single portions (small stews or sauces prepared with meat, scampi, river shrimps, river shrimps, shell-fish, sweetbreads, brains, thinly spliced kidney....). Furthermore, it is ideal for preparing gratin dishes (pasta, potato, fish or vegetable gratin, risotti, soufflé...). The food may be served directly in the cassolette, brought to the table resting on a china dish.